Lately, my family and I have been in a coconut phase. Not shredded coconut, but coconut milk. Any type of coconut milk—in a container or a can. Our favorite is the coconut cream that you find when you open up a can of coconut milk. We buy Thai Kitchen or the Trader Joe’s coconut cream and leave it in the fridge overnight. Come the next day, pop the can open and scrape out the thick cream on the top. We usually make a whipped cream and save the liquid for other goodies like smoothies.
But, when we really want a treat we make coconut cinnamon buns. They are so easy and fun to make, and they make your house smell so good. Unbaked, they keep in your fridge for up to 16 hours so you can make them the night before and bake the next morning for hot fresh cinnamon buns. They’re perfect for a weekend breakfast treat too. Give the recipe below a try and I promise you you’ll agree!
Recipe: Coconut Cream Cinnamon Buns
Dough Ingredients:
1 cup almond milk- ½ cup unsalted butter
- 2¼ tsp active dry yeast
- ¼ full-fat coconut cream (for this recipe, no need to chill the coconut milk; just open a can of coconut milk and scrape the cream off the top)
- 2 eggs
- ¾ cup sugar
- ½ tsp cinnamon
- 1 tsp vanilla
- ¼ tsp salt
- 4¼ cup flour
Filling Ingredients:
- 4–5 Tbs of butter at room temperature
- ¾ cup brown sugar
- 1 Tbs cinnamon
Frosting Ingredients:
- ¾ cup of full-fat coconut cream
- 1 cup of sifted powdered sugar
- ¼ tsp cinnamon
- 1 tsp vanilla
- 1 Tbs of almond milk
Method:
Warm 1 cup of almond milk and ½ cup of butter in a small saucepan until butter melts and the mixture is the temperature of warm bath water. Once the almond milk and butter is warm, remove from heat and stir in the 2¼ tsp of yeast. Let yeast activate in the almond milk and butter for 10 minutes.
In a large bowl combine yeast mixture, 2 eggs, ¼ cup of coconut fat, ¾ cup of sugar, ½ tsp of cinnamon, 1 tsp of vanilla and ¼ tsp of salt. Stir in the 4 cups of flour ½ cup at a time, stirring as you add. Once completely mixed, cover with plastic wrap and set in a warm place to rise until it’s doubled its size or about 1–1 ½ hours.
While the dough is rising, in a small bowl mix ¾ cup brown sugar and 1 Tbs of cinnamon. Set butter out to soften.
Once the dough has risen, on a lightly floured surface knead or roll the dough out into a rectangle about 9×12.
Spread the butter all over the surface of the dough, leaving about a 1” border. Top with the brown sugar and cinnamon filling.
At one end, begin rolling up the dough into a log and pinch the seam closed. With the seam side down use a serrated knife or floss to cut the into 1½–2” sections and place them into 2 well-buttered pie plates. Cover with plastic and let rise for about 45 minutes to 1 hour. Or if you want fresh cinnamon buns for the morning, place them in the fridge overnight. In the morning take them out of the fridge and bring to room temperature while the oven is preheating.
At about 30 minutes into the second rise, preheat your oven to 350. When they are ready, place them in the oven on the middle rack and bake for about 25 minutes or until they are a golden brown.
While the cinnamon buns are cooling you can make the frosting. Whisk together ¾ cup of full-fat coconut cream, 1 cup of sifted powdered sugar, ¼ tsp cinnamon, 1 tsp vanilla and 1 Tbs of almond milk. When the cinnamon buns are cooled slightly, drizzle the frosting on the top. Serve warm.
- Photography: Tami Seymour
